These Oreo Balls are an easy, no bake dessert made with crushed Oreos and cream cheese. They come together easily in the food processor and are coated in melted chocolate!
I love Christmas baking as much as the next person, but there’s just so much to love about a no bake treat as easy as these Oreo Balls.
- no bake (did I mention that already)
- 3 ingredients (whaaaat?!)
- totally customizable (we all like to improvise sometimes 😉 )
- freezer friendly (but they’ll never make it there)
I made these White Chocolate Peppermint Oreo Truffles a few years back, and I don’t honestly know why it’s taken me so long to get to these basic (but so, SO delicious) Oreo Truffles.
They are one of the easiest Christmas treats to throw together and one of the quickest to disappear (which can be a good or a bad thing, depending on how you look at it!).
How to make Oreo Balls:
This is just an overview with some helpful tips — see the full step be step recipe and video below.
I do recommend a food processor for these Oreo truffles because it ensures the Oreo crumbs are super fine. If you don’t crush them in a food processor, you will have larger chunks and your truffles may not hold together well.
- Place the Oreos and cream cheese in a food processor and process until a smooth “dough-like” mixture comes together. It should hold together when you squeeze it.
- Roll into 1″ balls and refrigerate for 1 hour or place in the freezer for 20 minutes — this ensures they are firm enough to be dipped in chocolate.
- Follow the instructions below to set up a doubler boiler and melt your chocolate for coating.
- Remove 1/4-⅓ of the Oreo balls at one time, leaving the rest in the fridge or freezer while you work on coating the first batch.
- Allow to set on the counter or in the refrigerator before eating. Optional: sprinkle with crushed Oreos before the white chocolate is set.
How to melt chocolate in a doubler boiler:
If there’s one thing that’s important to know this time of year, with all the candy, fudge, peanut butter balls, and peppermint bark making, it’s how to melt chocolate properly and easily with a double boiler!
Fabulous chocolate isn’t cheap, so we’re not going to waste any of it by trying to melt it in the microwave!
The best news is that you don’t need any special equipment to make your own double boiler! Just a small pot and a glass bowl that fits over the top of the bowl and can sit on top.
You want the bottom of the bowl not to be within a couple inches of the bottom of the pot. If it is too close to the bottom, find a larger bowl (so that it sits higher), or a smaller pot.
Place one inch of water in the pot and heat to a low boil over medium-high heat.
Place your chopped chocolate in the bowl.
Reduce heat to low and place the bowl over the top of the simmering water.
Stir constantly until the chocolate is melted and smooth.
Make these Oreo Balls your own:
- Swap your Oreos: with all the fun flavors of Oreos out there today, this is an easy one! Choose a unique flavor for a fun spin.
- Add extracts: vanilla, mint, caramel, rum — I mean, there are tons of options for adding fun flavors. Start with ½ teaspoon and adjust depending on how strong you want the flavor.
- Switch up your coating: choose colored candy coating for a festive spin, or swap the white chocolate for dark chocolate for a treat chocolate lovers will adore.
Do I have to store Oreo truffles in the fridge?
Yes, or you can store them in the freezer.
Because they have cream cheese, they cannot be stored at room temperature although they will be fine to serve at room temperature.
Refrigerating these Oreo truffles also ensures they do not become too soft and they hold their shape.
They will last several weeks in the refrigerator or a few months in the freezer.
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- 38 Oreo cookies (about 425 grams or 1 ⅓ regular packages)
- 4 oz cream cheese room temperature, cut into cubes
- 200 grams solid white chocolate chopped (not chips)
- In a food processor, process Oreo cookies and cream cheese until a smooth "dough" forms (if your food processor is not very powerful, you may find it easier to process the cookies first, then add the cream cheese). If you need to, open the food processor and break things up and process again until smooth.
- Roll into 1" balls and place on a parchment lined baking sheet. Refrigerate for at least one hour or freeze for 20 minutes before coating.
- To melt white chocolate, place 1/2-1" water in small pot. Put the white chocolate in a glass bowl that fits over the top of the pot without touching the water in the bottom.
- Bring the water to a simmer over high heat, then reduce heat to low and place the bowl with the chocolate in it over the pot. Heat and stir until smooth and melted.
- Using a toothpick or fork, grab one chilled Oreo ball and dip in white chocolate. Let excess drain off before placing it back on the parchment paper.
- When all Oreo balls are coated, refrigerate until set and serve, or place in an airtight container to store.
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